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Spinach and Banana Pancakes
Ingredients (for 8-9 pancakes):
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½ cup of almond flour
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1 banana
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1 egg
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1 teaspoon of baking powder
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200ml unsweetened almond milk
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1 Tbsp hemp seeds
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1 big handful of spinach
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1 tsp of melted coconut oil
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Pinch of salt
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Homemade jam:
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1 cup of frozen raspberries
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2 tbsp chia seeds
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2 tbsp maple syrup
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Method:
Put all ingredients for the pancake butter in a food processor and blend until smooth. If the dough is too runny add some more almond flour, if too thick add more milk.
Pour 2-3 tablespoons of the pancake mix into a warm non-sticky pan and fry over medium heat. Turn and fry another 2-3 minutes.
Serve with some homemade jam and 1 tablespoon of natural almond butter (I used Pip&Nut).
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